Italian Stuffed Peppers
Oct 6, 2019 1:45:15 GMT -5
Post by Honoria on Oct 6, 2019 1:45:15 GMT -5
Here's another variation.
ITALIAN STUFFED PEPPERS
Prep: 15 mins
Cook: 2 hrs 15 mins
Total: 2 hrs 30 mins
Serves: 12
These Italian Stuffed Peppers are incredibly simple to make, with only 15 minute prep time, you'll end up with a sinfully delicious and sophisticated dinner. Classic Italian comfort food that's not only tasty but really healthy and good for you!
EQUIPMENT
6 Quart Dutch Oven
Glass Mixing Bowl Set (3 piece)
INGREDIENTS
1 lb ground beef
1 medium onion chopped or shredded, I used shallots
1 large carrot shredded
3 cloves garlic minced
1 tbsp Italian seasoning
1 cup rice uncooked
2 tbsp tomato paste
1 tsp salt or to taste
1 tsp pepper or to taste
12 peppers
2 cups chicken broth or beef broth, low sodium
1 cup tomato sauce
INSTRUCTIONS
Arrange a rack in the middle of your oven and preheat to 375 F degrees.
Prepare the peppers by cutting off the tops of the peppers. Remove and discard any seeds and membranes from the insides of the peppers. To keep the peppers from falling over while cooking, cut a small flat piece off the bottom of the pepper so that it has a more even bottom.
In a large bowl combine the ground beef, onion, garlic, Italian seasoning, rice, tomato paste, salt and pepper. Mix well. Stuff each pepper really well and arrange them in a big pot standing up. I used a large 5 quart oval Dutch Oven with a lid.
Mix the chicken broth with the tomato sauce and pour over the peppers. Add more water if needed, there should be enough water to come about half way up the peppers.
Cover the pot with a lid or aluminum foil and bake for 1 1/2 hours covered. Remove the lid and continue baking for another 45 minutes to an hour uncovered. The peppers are ready when you insert a fork in a pepper and it goes easy through the skin of the pepper and meat, and the rice is cooked.
Garnish with parsley, if preferred, and serve.
RECIPE NOTES
These peppers will keep for 3 – 5 days if stored in an airtight container in the fridge.
Be sure the meat is cooked all the way through and that the peppers are entirely cool before placing in the freezer. Put the peppers in a freezer safe container or wrap them individually with plastic wrap before placing in a freezer bag. This will keep for 6 – 8 months. Allow the dish to thaw completely in the fridge before allowing to warm back up to temperature in the oven.
How Else Can I Cook Italian Stuffed Peppers?
You don’t just have to make these in the oven, they cook up perfectly in the slow cooker or pressure cooker!
SLOW COOKER
Follow this recipe instructions listed above but instead of using a pot or dutch oven, place the peppers and sauce in your slow cooker.
Cook on low for 6 to 8 hours or high for 4 hours.
PRESSURE COOKER
Follow the directions as listed above but place your peppers on the trivet provided to prevent them from burning.
Close the lid of your pressure cooker according to the manufacture instructions.
Cook for 8 minutes on the manual setting and allow the pressure to release naturally when done cooking
link
ITALIAN STUFFED PEPPERS
Prep: 15 mins
Cook: 2 hrs 15 mins
Total: 2 hrs 30 mins
Serves: 12
These Italian Stuffed Peppers are incredibly simple to make, with only 15 minute prep time, you'll end up with a sinfully delicious and sophisticated dinner. Classic Italian comfort food that's not only tasty but really healthy and good for you!
EQUIPMENT
6 Quart Dutch Oven
Glass Mixing Bowl Set (3 piece)
INGREDIENTS
1 lb ground beef
1 medium onion chopped or shredded, I used shallots
1 large carrot shredded
3 cloves garlic minced
1 tbsp Italian seasoning
1 cup rice uncooked
2 tbsp tomato paste
1 tsp salt or to taste
1 tsp pepper or to taste
12 peppers
2 cups chicken broth or beef broth, low sodium
1 cup tomato sauce
INSTRUCTIONS
Arrange a rack in the middle of your oven and preheat to 375 F degrees.
Prepare the peppers by cutting off the tops of the peppers. Remove and discard any seeds and membranes from the insides of the peppers. To keep the peppers from falling over while cooking, cut a small flat piece off the bottom of the pepper so that it has a more even bottom.
In a large bowl combine the ground beef, onion, garlic, Italian seasoning, rice, tomato paste, salt and pepper. Mix well. Stuff each pepper really well and arrange them in a big pot standing up. I used a large 5 quart oval Dutch Oven with a lid.
Mix the chicken broth with the tomato sauce and pour over the peppers. Add more water if needed, there should be enough water to come about half way up the peppers.
Cover the pot with a lid or aluminum foil and bake for 1 1/2 hours covered. Remove the lid and continue baking for another 45 minutes to an hour uncovered. The peppers are ready when you insert a fork in a pepper and it goes easy through the skin of the pepper and meat, and the rice is cooked.
Garnish with parsley, if preferred, and serve.
RECIPE NOTES
These peppers will keep for 3 – 5 days if stored in an airtight container in the fridge.
Be sure the meat is cooked all the way through and that the peppers are entirely cool before placing in the freezer. Put the peppers in a freezer safe container or wrap them individually with plastic wrap before placing in a freezer bag. This will keep for 6 – 8 months. Allow the dish to thaw completely in the fridge before allowing to warm back up to temperature in the oven.
How Else Can I Cook Italian Stuffed Peppers?
You don’t just have to make these in the oven, they cook up perfectly in the slow cooker or pressure cooker!
SLOW COOKER
Follow this recipe instructions listed above but instead of using a pot or dutch oven, place the peppers and sauce in your slow cooker.
Cook on low for 6 to 8 hours or high for 4 hours.
PRESSURE COOKER
Follow the directions as listed above but place your peppers on the trivet provided to prevent them from burning.
Close the lid of your pressure cooker according to the manufacture instructions.
Cook for 8 minutes on the manual setting and allow the pressure to release naturally when done cooking
link